Preheat oven to 350º F. Cut two parchment rounds to fit 9 inch cake pans. Butter and flour two 9 inch cake pans, place the parchment paper in the bottom, and butter and lightly flour the parchment.

Add flour, sugar, cocoa, baking powder, baking soda, salt and instant coffee powder to a large bowl or the bowl of a stand mixer. Using the paddle attachment, stir through flour mixture until combined well. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. Keeping the parchment paper on the cake, wrap each layer in plastic wrap and freeze for at least three hours up to five days.

For the Frosting:

Fill a saucepan with 1 inch of water and bring to a simmer over medium/high heat. Place a metal or glass bowl on top of the pan. Add the egg whites and sugar to the bowl and whisk constantly for several minutes, until the mixture is hot to the touch and sugar has completely dissolved. When you rub the mixture between your fingers it should be smooth, not grainy.

Pour the mixture into the bowl of an electric stand mixer and whisk on medium speed for several minutes. Once the mixture has cooled down completely, whisk on high speed until stiff peaks form.With the mixer running on medium speed, add the butter one tablespoon at a time, until all the butter has been added and mixture is thick and creamy. Add the cocoa powder and vanilla and mix in until evenly distributed.

For the Chocolate Ganache:

¾ cup dark chocolate chips2 tablespoons butter

Place chocolate chips and butter in a small saucepan. Heat on medium, stirring constantly once the chips begin to melt, until you have a smooth, pour-able mixture. Remove from heat and let cool slightly.

For Assembly:

Cake turntable

1 9-inch cake board

Serrated knife

Nutella or other hazelnut spread

Piping bag

Star piping tip

Preferred hazelnut or chocolate truffle

Affix the cake board to the turntable with small pieces of tape. Remove cake from freezer, unwrapping the plastic wrap. Place the cake, parchment side down on the counter and level off the top with the serrated knife, rotating the cake while slicing for the greatest accuracy. Repeat with other layer.

Place one cake layer in the center of the turntable. Spread Nutella over the cake. Stack the second layer, trimmed side down, atop the first. Frost with chocolate frosting reserving approx. 1 cup for decoration. Pour slightly cooled chocolate ganache over the top of the cake until just reaching the edges. Smooth over the side for a two toned look, or allow ganache to drip over freely.

Place reserved frosting in a piping bag fitted with a star tip. Pipe small swirls atop the cake. Place desired truffle atop the swirls.

Allow the cake two hours to return to room temperature. After two days, store any unconsumed cake in the refrigerator. (If you have any that is.)

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While the cake does have a few components, it is not a difficult recipe and is well worth the effort. I highly recommend you do not skip freezing the cake as it makes frosting and assembly a thousand times easier!